Chicken With Orange-Apricot Stuffing

Recipe by Jubes
READY IN: 12mins


  • 2
    tablespoons olive oil
  • 4
    french shallots, finely chopped
  • 12
    cup short-grain white rice
  • 2
    teaspoons orange rind, finely grated
  • 1 34
    cups fresh orange juice
  • 34
    cup dried apricot, chopped
  • 12
    teaspoon ground cardamom
  • 1 58
    kg chicken (No. 16)
  • 2
    teaspoons soft brown sugar


  • Preheat oven to 180°C
  • Heat olive oil in a medium heavy-based frying pan over a low to medium heat and gently cook shallots for 3-4 minutes or until softened.
  • Add the rice and stir until rice grains are coated well with the oil. Add the orange rind, 1 1/4 cups of the orange juice, apricots and cardamom. Bring to the boil.
  • Reduce heat to low and simmer, covered, for 15 minutes or until the liquid has been absorbed and the rice is tender. Remove from heat, transfer mixture to a bowl and cool completely.
  • Wipe chicken inside and out with paper towel. Spoon the cooled rice mixture into the chicken cavity and seal opening with skewers or toothpicks. Place chicken in a roasting pan.
  • Combine remaining orange juice and brown sugar in a jug and pour over chicken.
  • Roast for 1 1/2 hours, basting occasionally with pan juices. Check the chicken has cooked through -the juices run clear when the chicken thigh is pierced with a skewer at the thickest part.
  • Serve chicken with the rice stuffing.